Nothing beats the comfort of creamy, flavorful chicken cooked right in one skillet. What really makes this dish stand out is the luscious blend of herbs and garlic in the sauce, brought together by the velvety richness of Boursin cheese. This Creamy Boursin Chicken Skillet Recipe is my go-to when I want something impressive but effortlessly easy.
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Why You'll Love This Recipe
When I first made this Creamy Boursin Chicken Skillet Recipe, I was blown away by how quickly it came together without sacrificing rich, layered flavors. It’s the perfect balance of fuss-free and fancy, a combination that makes weeknight dinners feel just a little more special.
- Simple Ingredients: Using just a handful of pantry staples and a pack of Boursin cheese means you’re never scrambling at the last minute.
- One-Pan Wonder: Everything cooks in one skillet, so cleanup is a breeze — a total win in my book.
- Rich, Creamy Sauce: The garlic, shallots, and Boursin blend to create a sauce so silky it feels indulgent but isn’t over the top.
- Customizable: Whether you want to add veggies, swap proteins, or pair it with pasta, this dish is as flexible as it gets.
Ingredients & Why They Work
Every ingredient in this recipe plays a key role — from creating the perfect crust on the chicken to enriching the sauce with depth and creaminess. When you shop, look for fresh shallots and a good-quality Boursin cheese to really make this dish sing.
- Boneless skinless chicken breasts: They cook evenly and soak up all the delicious flavors from the sauce.
- Extra virgin olive oil: Adds richness and helps get that golden sear on the chicken.
- Paprika, garlic powder, onion powder, black pepper: These spices build the savory base seasoning that makes the chicken flavorful even before the sauce.
- Unsalted butter: Used to sauté the shallots and garlic, giving a silky, rich base for the sauce.
- Shallot: Softer and slightly sweeter than onions, adds subtle aromatic depth without overpowering.
- Garlic: Brings that irresistible fragrance and savory punch.
- White wine or chicken broth: The wine adds acidity and brightness, while broth enriches the sauce and weighs it down less.
- Low sodium chicken broth: Essential for building up the sauce volume and keeping flavor balanced.
- Boursin cheese: The star ingredient — creamy, herby, and melts effortlessly creating the signature sauce.
- Fresh parsley: Lifts and freshens the entire dish right before serving.
Make It Your Way
I love switching up this Creamy Boursin Chicken Skillet Recipe depending on what’s in season or what mood I’m in. It's a versatile canvas, so don’t be shy about tweaking it!
- Variation: I often add a handful of fresh spinach or sun-dried tomatoes right before finishing the sauce — it adds color and nutrition without complicating the flavors.
- Dietary swap: For a lighter option, try using Greek yogurt mixed with a little garlic and herbs instead of Boursin. It changes the creaminess but still delivers that cozy vibe.
- Seasonal tweak: Swap the white wine for apple cider in the fall for a slightly sweet twist that pairs beautifully with herbs.
Step-by-Step: How I Make Creamy Boursin Chicken Skillet Recipe
Step 1: Season with care
I always start by patting the chicken dry to ensure a nice sear. Toss the chicken with olive oil and the paprika, garlic powder, onion powder, and black pepper to coat completely — this seasoning mix is simple but packs a punch! Make sure every piece is evenly coated so you get full flavor in every bite.
Step 2: Sear until golden perfection
Heat your skillet over medium-high and add a tablespoon of olive oil. When you see it shimmering, add the chicken and resist moving it too early — let it develop a golden crust, about 3-4 minutes per side. A quick splash of water will help deglaze the pan if things brown too fast. Keep an eye on the internal temperature — you want just under 165°F before moving on to the sauce.
Step 3: Build aromatic depth
Turn the heat down to medium and melt the butter. Add your thinly sliced shallots and sweat them gently until tender, about 2-3 minutes, then add minced garlic for another minute. You’ll know it’s ready when your kitchen smells like magic—garlic and shallots create an unbeatable base flavor.
Step 4: Whip up the creamy magic sauce
Pour in the white wine (or extra chicken broth) and scrape up all those golden bits stuck to the pan — this is where the flavor builds. Add chicken broth next, then drop in the whole package of Boursin cheese. Stir everything gently until the cheese melts into a smooth, creamy sauce. Keep it simmering on medium-low and stir occasionally until slightly thickened.
Step 5: Bring it all together and serve
Nestle the chicken breasts right back into the skillet and spoon the luscious sauce over the top. Finish by sprinkling fresh parsley across the dish for that bright pop of color and fresh flavor. Serve immediately — this sauce is best enjoyed while warm and creamy!
Top Tip
I've found that the key to perfect Creamy Boursin Chicken Skillet Recipe lies in the sear and the timing you add the cheese. These simple tips will have you getting it right every time.
- Dry Your Chicken Thoroughly: Moisture on the chicken steams instead of sears it — use a paper towel and really pat it down before seasoning.
- Don’t Overcrowd the Pan: Give those chicken breasts space or you risk steaming instead of browning. You can sear in batches if needed.
- Add Boursin Off the Heat: To keep the sauce smooth and creamy, remove the pan from direct heat briefly while stirring in the cheese, then return to low heat to warm through.
- Use a Thermometer: Cooking chicken perfectly is easier when you check for an internal temp just shy of 165°F — it stays juicy and tender that way.
How to Serve Creamy Boursin Chicken Skillet Recipe
Garnishes
I usually finish mine with a generous sprinkle of fresh chopped parsley — it brightens the richness beautifully. Sometimes, I add a little snip of chives or a dusting of parmesan for extra flavor layers. These small touches make the dish feel restaurant-level at home.
Side Dishes
I love serving this creamy chicken with buttery mashed potatoes or fluffy rice to soak up the sauce. Roasted vegetables, especially Brussels sprouts or cherry tomatoes roasted till they just burst, complement the creaminess with some acidity and crunch.
Creative Ways to Present
For dinner parties, I sometimes slice the chicken and fan it over a bed of garlic butter pasta, drizzling extra sauce on top. Garnishing with edible flowers or microgreens adds that wow factor. Arranging alongside roasted heirloom carrots and a crisp green salad finishes the plate with elegance.
Make Ahead and Storage
Storing Leftovers
I keep any leftover chicken and sauce in an airtight container in the fridge for up to three days. The sauce thickens as it chills — simply add a splash of broth or water when reheating to bring it back to a creamy consistency.
Freezing
This recipe freezes surprisingly well. Portion the chicken and sauce into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stovetop, adding broth as needed to loosen the sauce.
Reheating
I recommend reheating slowly on low heat in a skillet or saucepan, stirring frequently to prevent the sauce from separating. A little extra broth or water helps keep it silky. Avoid microwaving as it can make the chicken tough and the sauce grainy.
Frequently Asked Questions:
Absolutely! While Boursin is perfect because of its creamy texture and herb blend, cream cheese mixed with garlic and fresh herbs can be a good substitute. Just expect a slightly different flavor and texture.
No problem! You can skip the wine and use extra chicken broth instead. The sauce will still be delicious and creamy. If you want some acidity without alcohol, a splash of lemon juice at the end works well.
Yes! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and wine or broth without additives. Always double-check labels if you have gluten sensitivities.
I love pairing this skillet chicken with mashed potatoes, buttery noodles, or roasted seasonal veggies like asparagus or cherry tomatoes. The creamy sauce works like a charm with these comforting sides.
Final Thoughts
This Creamy Boursin Chicken Skillet Recipe has become one of my all-time favorites because it combines comfort, ease, and a touch of elegance in every bite. I hope you enjoy making it as much as I do — it’s the kind of meal that feels like a warm hug after a busy day and comes together faster than you’d expect. Give it a try and let me know how it turns out; trust me, once you taste that creamy herb sauce, you’ll be hooked too!
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Creamy Boursin Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Low Salt
Description
This creamy Boursin chicken recipe features juicy seared chicken breasts smothered in a rich and flavorful garlic and herb Boursin cheese sauce. Enhanced with shallots, white wine, and fresh parsley, it's an easy and elegant main course perfect for weeknight dinners or entertaining guests.
Ingredients
Chicken and Seasoning
- 4 (4-5 oz) boneless skinless chicken breasts
- 2 Tablespoons extra virgin olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
Sauce
- 2 Tablespoons unsalted butter
- 1 medium shallot, thinly sliced
- 3 cloves garlic, minced
- ¼ cup white wine
- ½ cup low sodium chicken broth
- 1 (5.2-oz) package Boursin cheese
- 2 Tablespoons fresh parsley
Instructions
- Season the chicken: Pat the chicken breasts dry on both sides. Coat them with 1 tablespoon of olive oil and toss with paprika, garlic powder, onion powder, and black pepper to evenly season.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When hot, add the seasoned chicken breasts and cook for 4 minutes on each side or until golden brown and the internal temperature reaches just below 165°F. Add a splash of water a tablespoon at a time to deglaze the pan if the chicken browns too quickly.
- Cook the onion and garlic: Reduce heat to medium and melt the butter in the skillet. Add the shallots and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook an additional minute until fragrant.
- Make the cream sauce: Pour in the white wine and scrape the browned bits from the pan bottom to deglaze. Add the chicken broth and Boursin cheese, stirring constantly to melt the cheese into a creamy sauce. Simmer over medium-low heat to thicken slightly, then stir in the fresh parsley.
- Cover the chicken and serve: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon the creamy sauce over each piece of chicken. Serve immediately, garnishing with additional chopped parsley, chives, or grated parmesan if desired.
Notes
- If chicken breasts are large, slice in half lengthwise and pound to even thickness for uniform cooking.
- For a creamy Boursin chicken pasta, cook fettuccine or pasta of choice and toss with the sauce, adding some pasta water to adjust consistency. Serve chicken on top with fresh herbs and lemon juice.
- For a roasted tomato side, place 2 pints cherry tomatoes in a baking dish, drizzle with olive oil and kosher salt, and roast at 425°F for 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg

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